Chicken Thighs in Mushroom Spinach Cream Sauce

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Season the chicken thighs with paprika, garlic powder, salt, and pepper.

3. 3

   Heat the olive oil in a large oven-safe skillet over medium-high heat.

4. 4

   Add the chicken thighs to the skillet, skin-side down, and sear until golden brown, about 5-7 minutes. Flip and sear the other side for an additional 5 minutes.

5. 5

   Remove the chicken thighs from the skillet and set aside.

6. 6

   In the same skillet, add the canned mushrooms and cook for 2-3 minutes until they start to brown.

7. 7

   Add the cream of mushroom soup and fresh spinach to the skillet. Stir until the spinach is wilted and the sauce is well combined.

8. 8

   Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over the top.

9. 9

   Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

10. 10

    Remove from the oven and let it rest for a few minutes before serving.

11. 11

    Serve the chicken thighs with the mushroom spinach cream sauce on top. Enjoy!